Classic Beef Wellington (Print Version)

Tender beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry for special occasions.

# What You'll Need:

→ Beef

01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons vegetable oil

→ Mushroom Duxelles

04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves, chopped
09 - Salt and pepper to taste

→ Assembly

10 - 10 slices prosciutto
11 - 2 tablespoons Dijon mustard
12 - 1 sheet puff pastry, approximately 14 oz, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting

# How To Make:

01 - Preheat oven to 425°F.
02 - Season beef tenderloin with salt and pepper. Heat oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until deeply browned. Remove from skillet and allow to cool completely.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute. Add mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture achieves a paste-like consistency, approximately 10 minutes. Allow to cool.
04 - Lay a large sheet of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping pattern to form a rectangle just larger than the beef.
05 - Spread mushroom duxelles evenly over the prosciutto layer.
06 - Brush the cooled beef with Dijon mustard. Place beef in the center of the duxelles-covered prosciutto.
07 - Using the plastic wrap, roll prosciutto and mushrooms around the beef into a tight log. Twist ends to seal and chill for 20 minutes.
08 - Roll out puff pastry on a floured surface to a rectangle large enough to fully encase the beef. Unwrap beef from plastic and place in the center of the pastry.
09 - Fold pastry over beef, trimming excess. Seal edges and place seam-side down on a parchment-lined baking sheet.
10 - Brush pastry with beaten egg wash. Decorate with pastry scraps if desired. Chill for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden brown and an instant-read thermometer inserted into the beef reads 120°F for rare or 130°F for medium-rare.
12 - Remove from oven and allow to rest for 10 to 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • It looks like you spent all day on it, but the actual hands-on time is shorter than most people think.
  • Every component can be prepped ahead, so you're calm and confident when guests arrive.
  • The contrast between crispy pastry, savory mushrooms, and tender beef makes every bite feel like an event.
  • It's one of those dishes that makes people lean back in their chairs and say wow out loud.
02 -
  • If you skip cooling the beef and duxelles completely, the heat will soften the pastry and make it soggy instead of crisp.
  • Chilling between steps isn't optional, it keeps the pastry cold and the layers distinct so everything bakes up properly.
  • An instant-read thermometer is the only way to nail the doneness without cutting into it early and losing all those juices.
03 -
  • Use a sharp serrated knife to slice through the pastry without crushing it, and wipe the blade between cuts for clean edges.
  • If your pastry starts to brown too quickly, tent it loosely with foil and keep baking until the beef reaches temp.
  • Let your guests ooh and ahh before you slice it, the anticipation is half the fun.
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